Recipe - Alioli (Creamy Garlic Spread)

Some believe this dish comes from Catalunya while others believe it comes from the island of Menorca. Either way the name Alioli is a syncretic word for the dishes two main ingredients: all (garlic) and oli (oil). Just 10 minutes of your time makes the world of difference when you are looking for a sauce for your seafood, meat, or potatoes! You can also use it to flavor a main dish. Here in the HotPaella.com test kitchen we have found that if you warm the oil slightly before adding it to the garlic and egg mixture, then add it in stages you will get a much silkier mixture that does not separate.

Ingredients

Prep Time/ Cook Time

10 minutes preparation

Recipe Size

Serves 4-6

Instructions

Make sure all of your ingredients are at room temperature. Combine the crushed garlic and a pinch of salt and make a paste using a mortar and pestle. Next, whisk the eggs into the garlic paste. Once the eggs are incorporated, slowly add the olive oil in stages until it is well blended, thick, and silky (tip from Yaya's kitchen: keep turning pestle in one direction at a consistent speed to keep from separating). Serve it as a dip for seafood, meat, or potatoes!